Bacon, Karleigh2014-04-252014-04-252012-06-08http://hdl.handle.net/10919/47706As a food entrepreneur, you should be aware of how ingredients in your product make the food look, feel, and taste; as well as how the ingredients create environments for microorganisms like bacteria, yeast, and molds to survive and grow. This guide will help you classifying your food as acid, low-acid, or acidified.3 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Food BusinessEntrepreneurshipExtension publicationhttp://pubs.ext.vt.edu/FST/FST-63/FST-63NP_PDF.pdfFood processingAcidityRegulations